Brownies (GF)



  • 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water

  • 1/2 cup melted vegan butter (or coconut oil)

  • 1/2 cup organic cane sugar

  • 1/4 cup maple syrup (or agave nectar)

  • 1 tsp vanilla extract

  • 3/4 tsp baking powder

  • 1/4 tsp sea salt

  • 1/2 cup unsweetened cocoa powder

  • 3/4 cup unbleached all purpose flour  (or Bob's Red Mill Gluten-Free 1:1 Baking Flour)

  • 1/3 cup pecans or walnuts (optional)

  • 1/3 cup vegan chocolate chips (optional)


  1. Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8 baking dish with coconut oil or non-stick spray, then line with parchment paper (the oil helps the parchment paper stick to the sides). Place a second coat of non-stick spray on top of the parchment.

  2. Prepare flax eggs in a small mixing bowl. Set aside.

  3. To a large mixing bowl add melted vegan butter or coconut oil, sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the sugar.

  4. Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.

  5. Add flour blend and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.

  6. Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).

  7. Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.

  8. Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares.

  9. Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.

Cayden Fielder